Vegetarian Breakfast Enchiladas are full of veggies, protein, and healthy carbs to keep you full all morning. An easy, make-ahead breakfast casserole recipe that's prepared the night before and baked in the morning for a filling, gluten-free meal to start your day!
I'm always looking for recipes to make breakfast more exciting.
Protein pancakes (regular, pumpkin, carrot cake, and/or funfetti), breakfast casserole, quick French toast, breakfast pizza, and sweet potato bacon hash are among my many favorites.
I found the idea of breakfast enchiladas on Pinterest and then changed it up to make them a little more nutritious.
I added lots of veggies and made them whole grain [fun fact: corn tortillas are 100% whole grain - you can always use 100% whole grain flour tortillas, but I prefer the corn tortilla texture in enchiladas].
These Vegetarian Breakfast Enchiladas are a great way to make breakfast something to look forward to.
I love them for weekends and for serving a crowd. They are made the night before and then baked to egg, vegetable-filled, Mexican-inspired deliciousness. Plus, they're full of protein and fiber so they keep you full for hours.
I recommend making these on a lazy weekend morning. Since I am usually not the first out of bed, I like to leave directions for the early riser, so they can get breakfast cooking.
Remind everyone the night before that breakfast takes about an hour to cook, so whoever wakes up first would be a kind soul if they wouldn't mind sticking the enchiladas in the oven.
I leave this written on a note in the kitchen: "Take the casserole out of the oven. Preheat oven to 350°F. Keep covered and bake for 45 minutes. Uncover, sprinkle with 1 cup cheese, and bake until cheese is lightly browned and bubbly (about 10 to 15 minutes)."
The reason why you take the casserole out of the oven first is to bring it to room temperature. Putting a cold casserole straight from the refrigerator directly into the oven is pretty much asking to have your glass casserole dish crack and spill into the oven.
Unfortunately, I know this from experience... Friendsgiving 2010, RIP my beloved Squash Casserole and one of my fave casserole dishes. Cheesy squash burning onto the oven floor was not ideal and neither is cheesy, egg-filled Vegetarian Breakfast Enchiladas.
You can prevent this by taking the casserole dish out of the fridge and sitting it near the oven {to catch a little extra heat releasing from the preheating oven} until the oven is preheated. Then you should be safe to bake your Vegetarian Breakfast Enchiladas.
And on another note, I really liked these as leftovers reheated the next day.
They take about 1-2 minutes in the microwave, so they are perfect to bake on a Sunday and then keep in the fridge for breakfast the rest of the week.
Oh and if you're a breakfast for dinner kind of person like I am, these would be great!
Just prepare them in the morning then bake & eat for dinner.
Vegetarian Breakfast Enchiladas
Ingredients
- 2 medium bell peppers any color, diced
- 2 cloves garlic minced
- 1 bunch green onions diced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- 15 ounce can black beans or chickpeas, rinsed & drained
- 6 ounces cheddar cheese shredded, divided
- 12 small corn tortillas
- 1 ¼ cups milk 2% or whole
- 6 large eggs
- salsa & avocado for serving
Instructions
- In a bowl, stir together bell peppers, garlic, green onions, chili powder, salt, oregano, cumin, paprika, black beans, and ½ cup cheddar.
- Spray a 13x9 baking dish with oil or non-stick spray.
- Put about ⅓ cup mixture in a tortilla and roll up. Place filled tortillas seem side down in the prepared baking dish. Fill remaining tortillas and put in baking dish. Add any leftover veggie-bean mixture to the baking dish {I put mine around the sides and in any nooks and crannies that didn't have a tortilla}.
- Whisk together milk and eggs, and pour evenly over filled tortillas. Cover with foil and refrigerate overnight or up to 24 hours.
- When ready to bake: take enchiladas out of the refrigerator. Preheat oven to 350°F.
- Bake casserole for 45 minutes. Uncover, sprinkle with remaining 1 cup cheese, and bake another 10-15 minutes or until cheese is lightly browned & bubbly.
- Let sit about 5-10 minutes before serving. Serve with salsa and sliced avocados if desired. Enjoy!
Notes
*This recipe is easily halved. Use an 8 inch baking dish to bake.
Meme
Nutrition Facts
Bradyzign
I am excited to see how these turn out even though having to wake up at 5 on a school day is not my cup of tea. My daughters 13th birthday and making a special breakfast is worth it. Thank you for the idea. I did had spinach and some soy sausage to mine, its cooking right now, can't wait!
Meme
Oh I hope you enjoyed them!! Those sound like yummy additions. Hope your daughter's birthday was wonderful 🙂
Teresa
The recipe was very easy, but I think the corn tortillas soaked up too much of the eggs, and th dish was a bit too dry for me. Next time I am going use one bell pepper and add a can of fire-roasted tomatoes and cook off some of the liquid. I also may try adding some vegan sausage.
Meme
Oh I'm sorry they were too dry for you. I don't like things soggy so I don't add much liquid haha. I like the idea of adding tomatoes! 🙂
Teresa
Do you think these would freeze okay? I'm the only veg in my house!
Meme
Hmm not sure if the texture would be as great after freezing. Personally, I would probably eat them after freezing but they might not be as good. However, this only serves 3-4 and leftovers (from the fridge) are good 🙂
Frances
MAde this over the weekend, and it was loved by everyone. We’ll definitely make it again!
Meme
Yay!! Sooo happy y’all enjoyed it! Thanks for coming back to comment 🙂